Vegetables
VEGETABLES
Baked Egg Plant (and see also under casserole)
Beans
- Baked Beans Quintet
- Dried
- Green Beans (Snapped)
- Red Beans & Rice
- West Texas Baked Pork & Beans
Bow Tie Pasta
Cabbage Rolls
Cauliflower/Broccoli w Hollandaise Sauce
Corn Soufflé’
Creamed Corn – Nonnie’s
Creamed Corn W/bacon
Fettuccini w Crèam Sauce
Fried Vegetables (Eggplant, Green Tomatoes, Okra)
Glazed Carrots
Macaroni & Cheese
Macaroni & tomatoes
Mexican Macaroni & Cheese
Mustard Greens & (Turnip)
Okra (Fried)
Okra & Tomatoes(stewed)
Peas (Purple Hull, Crowder, Speckled)
Potatoes
- Creamed Potatoes
- Oven-Roasted potatoes
- Potato Cakes
- Potato Salad (see also Salads)
- Scalloped Potatoes
- Smothered Fried Potatoes
- Sweet Potatoes (See also Casserole)
- Twice Baked Potatoes
Squash
Turnips
Tortilla de Patata I, II
Yams(Candied)
BAKED EGG PLANT
1-2 lg. egg plant
Parmesan Cheese
Cream Sauce mixture
2 C. milk
3 T. flour
1 T. butter
Melt Butter & flour in a pan over med. heat. Stirring constantly, gradually adding milk to it. It will become thick. Set aside.
Tomato Sauce mixture
2 lg. tomatoes
1-2 clove garlic
1 bunch cilantro/coriander
1 sm. amount of parsley
salt-pepper to taste
Mix in blender, put in pan and boil 15-20 minutes. Remove and cool.
Directions: Slice egg plant ¼ inch, place on cookie sheet with foil on bottom. Put in oven 20 minutes on 350F degrees. Take out and cool. Place egg plant 4-6 slices in square pan. Grate parmesan cheese and set aside. Scoop tomato sauce mixture all over the egg plant slices. Take a scoop of white cream mixture pour all over. Sprinkle cheese all over, then layer again. When finished cheese is on top. Can layer it as many times as you want, just use more egg plant. Bake 25 minutes @ 350F degrees.
Janna Robertson
BEANS
BAKED BEANS QUINTET
6 slices bacon
1 C. chopped onion
1 clove garlic, minced
1 can butter beans,(16 oz.)
1 can lima beans(15 oz.)
1 can pork & beans(15 oz.)
1 can red kidney beans, (15 oz.)
1 can Garbanzo beans, (14 oz.)
¾ C. ketchup
½ C. molasses
1/3 C. brown sugar (packed)
1½ T. Worcestershire sauce
1 T. prepared mustard
½ t. pepper
Cook bacon in large skillet until crisp; remove bacon, reserving drippings. Crumble bacon and set aside.
Cook onion and garlic in bacon drippings, stirring constantly until tender; drain.
Drain all the beans, except pork & Beans. Combine bacon, onion mixture, beans and other ingredients. Spoon into lightly greased 2½ qt. bean pot or dish. Bake at 375F for 1 hour (do not cook longer, or the beans will dry out).
** Sometimes spicy ketchup can be used, about ½.
DRIED BEANS
1 pkg. of dried beans of choice
garlic clove
salt pepper to taste
dash of red pepper
1 chopped onion
black beans
navy
pintos
lentils
red beans
lima beans
cilantro or coriander
1 lb bag of beans of your choice. Wash beans. Put in crock pot, cover with water 2½ inches. Add chopped onion, chopped garlic pod, black pepper, dash red pepper and salt. Be careful not too much salt as meat will go in last giving flavor. Cook beans, until tender (4-6 hours). Can add ham hock, sausage,(boil 1 lb. cut into slices then add 1 hour before serving), ground meat (use with pinto and red beans, draining meat after. Also Rotels or regular canned tomatoes are an option. Lentils are better with no sausage, or tomatoes.
* These beans are best cooked in crock pot. Also adding cilantro/coriander gives a nice spice of flavor.
Sonny Brown
GREEN BEANS (SNAPPED)
2-3 lbs of fresh green beans
salt pork
or ham pieces
4-6 potatoes-red
Snap beans off on ends, discard. Then continue to snap beans the size you want. Rinse well in colander. Place in 6 qt. pot , add salt pork or ham pieces and cover with water. Bring to boil then simmer 1-2 hours. Right before serving, (about 15 minutes) add small whole red potatoes. Salt and pepper to taste.
Rita “Nonnie” Ratcliff
RED BEANS & RICE
1 lb. of dried red kidney beans (I use Camellia brand)
1 C. of chopped onions
¼ C. of thinly sliced green scallion tops
¼ C. of chopped green bell pepper
½ T. finely minced garlic
1 T. parsley
1 lb. of sausage sliced into ½ inch links (I use Manda pork sausage)
½ T. salt
¼ t. freshly ground black pepper
1/8 t. cayenne pepper
1/8 t. red pepper rods
1 whole bay leaf
¼ t. dried ground thyme
1/8 t. dried basil
Rinse the red beans, drain and cover with water. Bring to a boil. Immediately, turn off heat and cover pot with lid. Let beans soak for 1 hour. Drain and rinse beans again and put beans, along with other ingredients in pot with just enough cold water to cover. Bring to a boil over high heat, then lower heat and simmer for 3 hours or until the beans are tender and a thick gravy has formed. While cooking, stir frequently and scrape the sides and the bottom of the pot. Stir the entire mixture a couple of times per hour. The recipe can be doubled for a crowd.
Laura S. Brown
WEST TEXAS BAKED PORK & BEANS
3 15 oz. cans pork & beans
½ C. white Karo syrup
½ C. brown sugar
1 C. ketchup or tomato sauce
1-2 med. onions
2 T. Worcestershire sauce
1 t. mustard
3 T. bacon drippings
dash Tabasco
salt and pepper to taste
Directions Cook at 250 degrees for 3-4 hours.
*This recipe is probably the most popular next to her cobbler or has gotten the most compliments over any other recipe Nonnie has handed down. She makes these at BBQ and many family gatherings, and church functions.
Rita “Nonnie” Ratcliff
BOW TIE PASTA
olive oil
smoked Canadian Bacon
¾ C. green onions & tops
½ C. tomatoes
½ C. mushrooms
¼ C. white wine
1-2 C. bow tie pasta
250 mg. whipping cream
salt & pepper to taste
Cook bow tie pasta as directed, drain and set aside or put whatever amount in a serving bowl. Sauté in olive oil; bacon, onions, tomatoes and mushrooms. Pour whipping cream and wine over these veggies, heat until thick, add salt and pepper. Pour this mixture over the bow tie pasta.
Janna Robertson
CABBAGE ROLLS
1 head of cabbage
1 lb. ground meat
1 onion
½ C. uncooked rice
1 egg-beaten
bread crumbs
tomato sauce
salt-pepper
Directions: wash & decore cabbage, put whole cabbage in pan and boil for 3-5 min. Tear off, large leaves, set aside. Mix rest of ingredients, scoop small portions of mixture to place into leaves and fold over leaves to make an oblong roll and close with toothpick. Should make 8-10 cabbage rolls. Place in 5 qt. pot and pour large can of tomato sauce adding water for consistency. Cover and simmer slowly over low fire 40-45 minutes. *Jan’s favorite
Rita “Nonnie” Ratcliff
CAULIFLOWER/BROCCOLI
(w Hollandaise sauce)
1-2 heads of cauliflower
Or
broccoli, asparagus
salt-pepper to taste
cheese-opt.
1 pkg. Hollandaise sauce
Directions- boil vegetable 10-15 minutes until done. Drain and break off into small pieces and place in casserole dish. (mix hollandaise sauce as directed) Pour heated hollandaise sauce over vegetables. (I use McCormick hollandaise sauce but see below, homemade)
*Can sprinkle grated cheese or cheese sauce-see recipe for cheese sauce below.
Hollandaise sauce
1½ C. butter
2 T. lemon juice
dash cayenne
4 egg yolks
½ t. salt
1/3 C. boiling water
Directions:
Cream butter, add egg yolks one at a time, beating well after each addition. Add lemon juice, salt and cayenne. Place in double boiler and add boiling water, beat with rotary beater till thickened. Do not allow water in bottom of boiler to boil rapidly. Serve on asparagus, broccoli or any desired vegetable.
Janet Brown
CORN SOUFFLE`
½ stick oleo
1 T. corn starch
1 T. sugar
2 eggs
1 C. milk
1 can cream corn
1 can whole kernel corn
salt & pepper
45 min. Bake 350F.
Jo McLemore
CREAMED CORN
ten ears corn
butter
water
Directions:Shuck and cut ends off, removing silk from corn. Hold corn over large bowl with very sharp knife (blade needs to be sharp) gradually sliver1/2 kernels/ top of corn till you finish one ear. Scrape milk out of corn. Try not to scrape deep into the cob. Transfer all corn into cast iron skillet, adding butter and a little water to cover corn. Salt and pepper. Boil about 30 -35 minutes; stirring not to stick on low fire. Add more water if needed for right consistency.
*In the 30’s (nonnie tells)Mama Sanford & relatives would all get together under her trees in the summertime in West Texas with tubs of corn and all the family & sometimes friends would come to prepare this corn putting them in jars for the winter.
*We too have gathered now at Nonnie’s house in Texas to put cream corn away.
Rita “Nonnie” Ratcliff
CREAMED CORN
W/Bacon
6 ears fresh corn
4 slices bacon, but into ½ in. pieces (4 oz.)
½ C. finely chopped red bell pepper
¾ C. milk
½ C. soft cream cheese w/chives & onions (8 oz.)
Parsley (opt.) chopped
Cut kernels from corn. In large skillet cook bacon until crisp. Remove bacon from skillet. Drain on paper towels. Reserve 1 T. bacon drippings in skillet. Add corn and red pepper. Stir in milk. Cook and stir 6-8 minutes or until corn is tender.
Stir cream cheese into mixture in skillet. Cook and stir 2-3 minutes or until cheese melts.
Stir in bacon pieces. Season with salt and pepper. Garnish with parsley, if desired. Serves 6.
Jamie Brown
FETTUCCINI
w/Crème Sauce
12 oz. fettuccini noodles
½ C. butter
2 C. whipping cream
2 C. fresh grated Parmesan cheese
1½ t. pepper
1½ t. garlic powder
1 t. parsley
1 t. chicken base
Directions as the noodles are cooking, make your sauce. Melt butter in pan, add cream and rest of ingredients, stir until ready. Do not cook on high. This doesn’t need to boil only until cheese is melted into liquid.
Pam Methvin
FRIED VEGETABLES
(Eggplant, Okra, Tomatoes)
4-6 med. sized green tomatoes
corn meal
Wesson oil
salt pepper to taste
Directions: wash and clean. Slice about ¼ inches thick. Dip in corn meal. The meal will stick to tomato then fry over med heat in flat cast iron skillet. Turn one time with spatula when brown. Take out and put on paper towel in platter to drain. Salt and pepper . Enjoy * Mel’s favorite
*When frying okra turn many times as not to burn. Cook until lightly brown. Mel’s favorite. Fry Eggplant the same.
Rita “Nonnie” Ratcliff
GLAZED CARROTS
12 small carrots
2 T. butter
1 T. light brown sugar or honey
1 C. canned pineapple or apricot juice
salt to taste
Directions:Wash and scrape carrots. Place in a baking dish with butter, sugar and salt to taste. Pour the fruit juice over carrots and cover. Bake in 375F degrees until tender add more liquid and when necessary, uncover the last 10 minutes to brown slightly.
*This makes a fine garnish for roasts. Can also cook as above but omitting fruit juice, sugar and adding lemon juice. Continue to bake as directed.
Jewel “Maw Maw” Ratcliff”
MACARONI & CHEESE
2 C. elbow or shell macaroni
butter
milk
Colby Longhorn blk cheese
salt pepper to taste
Directions: boil macaroni (for about 10 minutes), until done. Rinse and drain. Put pan back on heat, add butter and cooked macaroni, gradually adding cheese over low heat to melt, stirring gently so not to tear up the macaroni. When melted fully pour in dish and salt and pepper to taste.
* Can substitute Velveeta Cheese
MACARONI & TOMATOES *
2 C. elbow or shell macaroni
1 onion chopped
1 cans stewed tomatoes
2 T. Wesson oil
salt pepper to taste
Directions: boil macaroni for 10 minutes or until done. Rinse and drain. Sauté onions in cooking oil. Add cooked macaroni and canned tomatoes and water to slightly cover. Boil 5 minutes, salt & pepper and taste. Can substitute rotel tomatoes.
Rita “Nonnie” Ratcliff
MEXICAN MACARONI & CHEESE
8 oz. elbow macaroni
3 T. unsalted butter
3 T. flour
3 C. low fat milk
¼ t. salt
6 oz. shredded Jack Cheese
4 oz. thinly sliced baked ham cut in strips
2/3 C. corn kernels, fresh or thawed frozen
½ C. chopped sweet red pepper
¼ C. chopped green onion
2 T. chopped canned green chili’s
3 T. fine dry bread crumbs
Directions
Cook pasta in large pot of boiling salted water according to pkg. directions. Drain, rinse and drain again. Preheat oven to 450 degrees. Melt butter in medium size saucepan over low heat. Stir in flour and cook, stirring constantly, for about 3 minutes. Stir in milk and salt. Increase heat to med. and simmer, stirring constantly, until mixture is lightly thickened, about 5 minutes. Stir in cheese, until melted and transfer mixture into a large mixing bowl. Stir in ham, corn, sweet red pepper, green onion, chilies and pasta. Spoon mixture into 11 x 7 baking pan and sprinkle bread crumbs on top. Bake in 450F degrees for 20 minutes or until bubbly and lightly browned on top.
MUSTARD GREENS
(or Turnip Greens)
3 bunches mustard greens
salt pork, blk.
salt pepper to taste
Fill sink with water, placing greens in water, swish around and drain greens and repeat 3 times, rinsing well. Place greens in pan, fill to top of pan with water and bring to boil, simmer 3-4 hour making sure water covers the greens.
*Nonnie would put drops of vinegar over the greens for kids to have a better flavor and not have a bitter taste.
OKRA (FRIED)
2-3 lbs okra
cornmeal
2-4 T. Sunflower oil
cast iron skillet
Wash okra and place on towel to dry, then cut up in round chunks. Place okra in colander and sprinkle generously corn meal to coat well. Put oil in skillet on medium until it becomes hot (do not burn), then place okra in skillet and fry 10-15 minutes or until brown, turning gently as to not tearing up the okra. Can put lid on skillet. Take out okra with spoon with holes and place on paper towels in plate. Salt and Pepper to taste. Serves 4 . Keep warm until you serve.
*Steve, Christie, Marcie & Stephen’s, Shannon’s &Jan’s favorite.
STEWED OKRA & TOMATOES*
1 onion diced
1 can Rotel Tomatoes
or stewed tomatoes
Wesson Oil
2 C. okra (Sliced)
Sauté onions in oil for 3 minutes over low fire, add okra being careful not to tear up when stirring. Let cook over heat about 5 minutes; then add tomatoes and add water to cover. Bring to boil and simmer about 10 minutes.
*Can double recipe & also use stewed tomatoes instead of Rotels.
Rita “Nonnie” Ratcliff
PEAS
(Purple hull, crowder, speckled butter beans)
1-2 lb. bag/shelled peas
1 onion
salt pork or ham pieces
pepper &salt to taste
Liquid Smoke (opt.)
Rinse peas and slice a small block of salt port. Place in 5 qt. fill with water to cover, bring to boil let simmer 1 ½-2 hours.
POTATOES
CREAMED POTATOES
Bring 6 sm. red potatoes to boil in 6 qt. pot, simmer till done., drain liquid. In another pan, mix cream sauce. Pour over potatoes and keep warm over low fire, being careful not to tear up if stirred.
Cream Sauce
3 T. butter
1 C milk 2 T flour
salt & pepper to taste
Melt butter, add flour, when blended, gradually add milk, stirring constantly. Add seasonings. (this sauce can be thin or thick and used over noodles, wide, etc.)
*Sonny’s favorite
OVEN ROASTED POTATOES
3 T. olive oil, divided
1 medium green pepper, seeded & chopped
1 med. onion, chopped
1 clove garlic, chopped
2 T. chopped fresh rosemary
½ t. salt, divided
½ t. pepper, divided
½ t. paprika, divided
2½ lbs. small red potatoes, halved
2 T. chopped flat leaf parsley
Heat oven to 425F. Heat 2 T. oil in large skillet over medium heat. Add peppers and onion; sauté’ 15 min. or until tender, adding garlic for last 3 minutes. Remove from heat and place in large bowl. In small bowl combine rosemary and ¼ tsp. each salt, pepper, and paprika. Add potatoes to other vegetables. Toss with rosemary-spice mixture and remaining 1 T. oil. Spoon into lightly oiled roasting pan, then roast in oven until tender, 30-40 minutes; stir halfway through. Sprinkle with parsley and remaining salt, pepper and paprika; toss again. Spoon into serving bowl and serve hot.
Jamie
POTATO CAKES
Pirojki
2 C. milk (warm)
1 t. yeast
1 T sugar
Mix the above well 10-15 minutes until bubbles/set aside.
Add t. salt, 1 egg beaten, 2 T. olive oil, mix and add flour. Make like dough, leave it 3-4 hours to rise and double in size, mash down and let rise again. Set aside
Boil 3-5 med. potatoes. Mash by hand, add salt and pepper. Add small amount of milk so not to be dry. Sauté Onion and parsley in butter. Mix with potatoes. Take the dough mixture and spread out in round size, then put inside the potato mixture and fold over the dough like a small pie. Deep fry 1-2 minutes on each side on medium fire until brown.
Janna Robertson
SCALLOPED POTATOES
6-8 potatoes peeled
1 onion sliced
1 lb. Longhorn cheese
milk
butter
salt & pepper to taste
Place thick slices of butter in bottom of corning ware dish 8 x 8 or loaf pan. Slice potatoes 1½ in. thick, place on bottom of dish, salt & pepper, sprinkle shredded cheese and diced onion and continue layering until potatoes are on top. Pour milk about ½ of dish. Cover with lid or foil. Bake 350F degrees for 45minutes – 1 hour.
SMOTHERED FRIED POTATOES
6-8 potatoes
onions
Wesson Oil
Peel and slice potatoes ½ in. thick, put in skillet with 1-2 T. oil, add chopped onions and cover. Simmer until done and brown, stirring occasionally.
Rita “Nonnie” Ratcliff
TWICE BAKED POTATOES
4 lg. potatoes
milk
Cheese Whiz
salt & pepper to taste
onion-diced
3 T. butter
Bake potatoes in oven (usually one hour in oven on 350 degree) until done (or microwave). Slice top of potato, (about ¼ of top) and scoop carefully the potato portion out of jacket/skin of potato (using sharp knife. Place into a mixing bowl. Set the jackets aside. Add to the potato mixture 3 T. butter or more, onion, Jalapeño Cheese Whiz or Velveeta cheese, about ¼ – ½ C. milk and turn mixer on to blend the potatoes well adding salt and pepper. Now spoon whipped potatoes (but not fully whipped,) back into jackets and place in micro wave only right before serving, for about 1 minute until hot.
*Richard’s favorite
Janet Brown
SQUASH
8-10 yellow squash
onion
½ stick butter
Wash and slice squash In thick pieces. Place in cast iron skillet with butter and onion. Cover and let smother; turning for 45 minutes. If moisture occurs drain or take lid off to cook more, until browns a little.
Rita “Nonnie” Ratcliff
**If in a hurry, After slicing squash Janet puts pieces in bowl and microwaves for 5 min. to give a kick-start then places the squash in the cast iron skillet and continues the cooking process.
*All the Grandkids favorites
TURNIPS
4-6 turnips
onions- sliced
salt & pepper to taste
Peel like a potato, and slice thick, place in pot, covering with water and add onion and salt pork (opt.) bring to boil, simmer 20-30 minutes.
*Ole Dad made this all the time. Jan’s favorite too
Harry “Ole Dad” Sanford
TORTILLA de PATATA I
(a local dish in Spain)
1 C. olive oil
1 lg. onion
4 lg. potatoes
salt & pepper to taste
4 lg. eggs
Peel and slice potatoes. Heat oil in 8 or 9 in. skillet, add potato slices one at time to prevent sticking. Alternate potato layers with onion slices, salt layers slightly. Cook slowly over med. fire, lifting and turning the potatoes occasionally till tender but not brown. The potatoes will remain separated, not in a cake. Meanwhile in large bowl beat eggs with fork until slightly foamy. Salt to taste, remove potatoes from skillet and drain them in a colander, reserving about 3 T. of oil. Meanwhile in large bowl add potatoes to eggs, pressing the mixture down so they are completely covered by the egg mixture. Let the mixture set for 15 minutes. (I think this is a secret) Heat 2 T. of reserve oil in a large skillet till very hot. Be sure you have a plate the size of skillet so you can flip your tortilla. You can use the skillet, you use to cook the potatoes as long as nothing is stuck to the bottom. Add the potatoes/egg mixture, spreading rapidly with a pancake turner. Lower the heat to med. high, and shake the pan often to prevent sticking. When the potatoes begin to brown underneath, invert a plate of the same size over the skillet. Flip the mixture onto the plate. Add about 1 more T. of oil, then slide the omelet back into the skillet to brown onto the other side. If your skillet wasn’t hot enough, some of the pieces may stick to the pan. Don’t worry, scrape them off and fit them into the omelet. With more flips, the pieces will mesh with the omelet.
*Melanie’s favorite
Marilyn Lewis
TORTILLA de TORTILLA II
(American version)
6-8 Potatoes
1 onion
6 eggs approx.
olive oil
salt pepper to taste
green onion tops
cilantro/coriander
Have the egg mixture all beat and set aside. Also have a deep 9 in. pie dish set aside with some olive oil poured into the dish.
Peel potatoes and slice about medium or bite sized pieces/hunks, put in bowl and microwave for 5 minutes. Sauté onions in olive oil in skillet. Then place potatoes in skillet with olive oil poured generously in skillet, stirring softly as to get the oil all over the potatoes. Salt and pepper . Pour egg mixture and add cilantro to cover the potatoes. I always have extra potatoes because you want the egg mixture to fully cover and not have a lot of space. Lift softly but quickly the potatoes to allow the egg mixture to get all over the potatoes fully, but not to begin cooking like scrambled eggs, stir enough to mix it all well but only a few stirs, then pour quickly into the pie dish. Bake in 425F degree oven about 45 minutes or if you want it brown leave longer. It can be served cold. (this is made similar to a quiche)
*Melanie likes to use Chalula sauce.
Janet Brown
CANDIED YAMS
2-3 cans sliced Trappey’s La. Yams
1 C. white sugar
1 C .packed brown sugar
½ t. cinnamon
½ t. nutmeg
½ t. allspice
1 t. cloves (ground/or whole)
butter
*opt. ¼ C. orange juice
Drain canned yams and slice even more in chunks, saving juice of yams. Put juice of yams in sauce pan, add spices and butter (opt. Jan uses ¼ C. orange juice). Stir over low heat, stirring often, (about 45 min.) until dark brown. Being careful not to burn. It will become thick, pour into glass casserole dish (9 x 11) bake 20-30 minutes. Leave uncovered.
*This is one of Nonnie’s traditional Christmas dishes
Harry “Ole Dad” Sanford
